Do you put the shape cookie dough back into the fridge?

Amarante ↓

Tue, Jul 23 2024, 9:21 am

Yes the cookies need to be put back in the refrigerator after rolling and cutting so that you have the nicest shapes.

The reason is that when you have rolled out the dough and cut it out - transferred to the cookie sheet, the dough has warmed up and the fat has become softer.

Therefor when you put the cookies in the oven without refrigerating the dough the fat will melt faster than the "structure" of the flour and other ingredients solidifies and the cookie will spread more.

You can take shortcuts but the result will be less than what it could be.

FWIW, you don't need that much room for a cookie sheet as I balance the cookie sheet on top of other items and it is fairly stable if you move things around.

amother

↑ OP ↓

Tue, Jul 23 2024, 10:18 am

Amarante wrote:

will it affect the flakiness of the cookie if the marge has become soft?

↑ Amarante ↓

Tue, Jul 23 2024, 1:45 pm

amother OP wrote:

Hi Amarante - waiting for you!

so will it make a diff to rugelach if I bake it cold from fridge or when its come to room temp and rolled
so marge def not cold?

I don't think it would make much of a difference because the dough in rugelach doesn't spread.

The issue would be the consistency of the dough part since when you roll it out the fats would get warmed.

You could try it both ways to see if it makes a difference.

Pie crust is a different consistency than rugelach in my experience as good pie crust as that wonderful texture where it is "crisp" and layered rather than soft. Rugelach dough is generally soft when baked rather than crispy, chewy or flaky. My example with rugelach was to differentiate it from rolled or shaped cookies which typically you don't want to spread quickly

FWIW, I have never made rugelach with margarine or oil as I make it with cream cheese and butter. Very Happy

amother

↑ OP ↓

Tue, Jul 23 2024, 2:38 pm

Amarante wrote:

I am doing one right now with butter Smile

I just thought that cut butter affects the texture - we dont want it melted or softened.
so after leaving to room temperature and rolling am I defeating the purpose of cut butter?

also - where have you seen flaky crispy pie crusts?
the store bought pie crusts are like a soft rugelach dough - not crispy or flaky at all. so are graham crackers,

↑ Amarante ↓

Tue, Jul 23 2024, 2:51 pm

amother OP wrote:

I am doing one right now with butter Smile

My home made ones or from a from a very good bakery have the delicious flaky crust

In general store bought kosher baked goods are horrible quality - pie crusts are indeed soft like graham cracker crust and not flaky and crisp like a good pie crust should be. I think they are made with oil which is chemically impossible to produce a flaky crust.

High quality pie crust needs to be handled as little as possible so that the fat is not "incorporate" into the flour but remains a separate element. As it melts in the oven it produces the flakiness of a good pie crust.

It is easier to achieve flaky pie crust with shortening rather than butter because shortening has a higher melt point than butter - but it still needs to be handled with a light hand and can only be rolled once.

I think I posted "fool proof" crust in another thread. The vinegar (some substitute vodka) and egg react chemically so that the crust remains flaky even if the dough is abused a bit

Fool Proof Pie Crust
INGREDIENTS

4 cups all purpose flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon white vinegar
1 egg
1/2 cup water

INSTRUCTIONS

In a large bowl, use a pastry blender to combine flour, shortening, sugar and salt; set aside

In a small bowl, combine vinegar, egg and water, mixing well

Slowly add egg mixture into dry ingredients, mix well with a fork until well combined

Separate into 4 equal pieces; wrap each piece in plastic wrap

Refrigerate 15 minutes before rolling - I put in freeze for 30 minutes or if I have frozen I let it thaw but roll while it is still very firm

Bake according to the pie recipe you are using

If a pre-baked crust is needed, simply poke with fork in several areas {along bottom and sides of crust} to prevent crust from bubbling as it bakes

Bake at 350 degrees for about 20 minutes, or until slightly browned

Raw dough may be stored in the fridge for up to 3 days or frozen up to 3 months

NOTES

Makes enough dough for 2 double crust pies or 4 single crust pies

Some modern recipes now use butter in their pie crust because it tastes better. Here is a recipe for a mixture of butter/shortening "fool proof"

Cook's Illustrated Fool Proof Pie Crust with Butter

Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Directions

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.

Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).

Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk.

Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

amother

↑ OP ↓

Tue, Jul 23 2024, 5:00 pm

Amarante wrote:

thanks for all the recipes.
have to study it.

what does flaky mean to you?
to me it means like a puff pastry

https://kaleforniakravings.com.....ants/
https://www.inspiredtaste.net/.....cipe/
https://www.onesarcasticbaker......stry/

how can a pie crust be flaky/puff pastry?

have I been mixing up the 2?

↑ Amarante

Tue, Jul 23 2024, 5:09 pm

amother OP wrote:

A croissant is made with puff pastry which is made a specific kind of way where the blocks of butter are wrapped in dough and then there is a series of steps where you roll once - and refold - and then refrigerate. It is very difficult to make at home unless you really like to poshke.

It is much "flakier" in the sense that there are literal flakes coming off it.

A good pie crust is much more solid - it is hard to describe textures but it isn't soggy like the graham cracker crusts you are describing - it is crisp but yielding.

Have you never had really good shortbread or a French fruit tart?

amother

↑ OP

Tue, Jul 23 2024, 5:30 pm

Amarante wrote:

THANK YOU!
for finally clarifying this for me.
I was wondering when I googled flaky pastry and these videos with the steps you
described kept coming up and I was confused...

I havent had fruit tarts in a long while - will have to try it and see.

you have been a major help.
thanks a ton.